1 cup blanched and peeled pistachios
15 digestive biscuits
1/4 cup butter
3 tbsp gelatin
2 cups finely grated paneer
1 cup hung yogurt
1 cup condensed milk
Few strands saffron soaked in 1 tsp hot milk
Pinch of cardamon powder
Melt the butter. Chrush the biscuits and add the butter. Mix and press into a spring-form tin to make the cake base. Refrigerate till set.
Soak the gelatin in hot water and stir to dissolve.
Mash the paneer and mix in the hung yogurt and condensed milk. Add the
gelatin, soaked saffron and cardamon. Blend till smooth.
Chrush the nuts till smooth. Add to the paneer mixture. Mix well and spread
the mixture over the cake base.
Refrigerate for a few hours or till set. Unmould and garnish with 1 tbsp of almond slivers. Serve chilled.